Fish Ceviche Al Pastor
- 🐟 1 lb of white fish
- 🍋 1 cup of fresh lime juice (8-10 big limes)
- 🧂 1/2 tsp of salt
- 🧄 1 packet of Culantro and Achiote seasoning, Goya (or anatto powder)
- 🌰 1/2 tsp of onion powder
- ⚪ 1/4 tsp of white pepper
- 🌶️ 1 tsp of Ancho pepper powder or chili powder
- 🔴 1 tsp of paprika
- 🌿 1/2 tsp of Mexican oregano (crushed)
- 🧄 1 big garlic clove (minced)
- 🍍 1 1/2 cups of small diced fresh pineapple (about 1/3 of a pineapple)
- 🥤 1 small red onion (small diced)
- 🌶️ 1 red bell pepper (seedless and small diced)
- 🌶️ 2 red jalapeños (can use green ones)
- 🌿 1/3 cup of chopped cilantro
- 🍽️ corn tortilla chips or tostadas to serve
Transport your taste buds to the vibrant streets of Mexico with this refreshing Al Pastor Fish Ceviche. Combining the tang of fresh lime, the subtle heat of jalapeños, and the sweetness of pineapple, this dish offers a delightful twist on traditional ceviche. Perfect for warm days or as a standout appetizer, this recipe will leave you reaching for more.
Ingredients:
- 🐟 1 lb of white fish
- 🍋 1 cup of fresh lime juice (8-10 big limes)
- 🧂 1/2 tsp of salt
- 🧄 1 packet of Culantro and Achiote seasoning, Goya (or anatto powder)
- 🌰 1/2 tsp of onion powder
- ⚪ 1/4 tsp of white pepper
- 🌶️ 1 tsp of Ancho pepper powder or chili powder
- 🔴 1 tsp of paprika
- 🌿 1/2 tsp of Mexican oregano (crushed)
- 🧄 1 big garlic clove (minced)
- 🍍 1 1/2 cups of small diced fresh pineapple (about 1/3 of a pineapple)
- 🥤 1 small red onion (small diced)
- 🌶️ 1 red bell pepper (seedless and small diced)
- 🌶️ 2 red jalapeños (can use green ones)
- 🌿 1/3 cup of chopped cilantro
- 🍽️ corn tortilla chips or tostadas to serve
Instructions:
Prepare the Fish: Begin by cutting your favorite white fish into small dice. Gently press out any excess water from the fish and pat it dry with paper towels. Place the fish in a bowl, pour in the fresh lime juice, and mix to ensure the fish is submerged. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, though overnight marination is ideal.
Season the Fish: Once the fish is marinated, remove it from the fridge and add the Culantro and Achiote seasoning, onion powder, white pepper, Ancho pepper powder or chili powder, paprika, Mexican oregano, and minced garlic. Stir well to combine. Cover and place back in the refrigerator while you prepare the other ingredients.
Prepare the Vegetables & Pineapple: Dice the fresh pineapple, red onion, red bell pepper, and jalapeños. Once they are all ready, take the fish out of the fridge, add these ingredients along with the chopped cilantro to the fish mixture.
Combine and Rest: Mix everything together thoroughly and let the ceviche rest in the fridge for at least an additional hour to allow the flavors to meld beautifully.
Serve: Spoon the ceviche onto corn tortilla chips or tostadas for a delightful crunch that contrasts the tender fish.
Prep Time: 30 minutes
Cook Time: 4 hours (chill time)
Total Time: 4 hours 30 minutes
Servings: This recipe serves 4-6 people as an appetizer.
Cooking Tips:
- Ensure all fish is covered by lime juice to effectively "cook" it with the acid.
- Adjust the spice level to preference by choosing milder or spicier peppers.
- For additional freshness, garnish with extra cilantro or a squeeze of lime before serving.
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NoWayJoseCuisine
Fish Ceviche Al Pastor
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